I’m not sure if there’s a rule against re-posting old recipes. But I decided that in service of sharing delicious things to eat with you, I should repost my recipe for Skillet Potatoes in Mojo De Ajo (Garlic Oil) from 2009.

Mojo De Ajo means Garlic Oil but it also translates into Garlicky Tangy Oil That You Will Want to Lick From Your Fingers.

In case it’s still unclear, the magic of this recipe is in the Mojo De Ajo. Essentially, you cook a few cloves of minced garlic just until soft – not browned – in a 1/4 cup of olive oil. Then stir in lime juice and salt.

Then, you drizzle it on everything. Potatoes are a great start but broccoli works just as well. I could see putting it on tofu or even serving up some extra (This is crazy. There’s not going to be any extra. That is the whole point.) with a loaf of crusty bread to dip into it.

Make the mojo de ajo: In a small saucepan, heat the oil and the garlic for about 8-10 minutes on low heat until the garlic is soft. It should not get browned. Remove from the heat and allow to cool for a few minutes. Stir in the lime juice, red chili pepper flakes and salt.

In a deep skillet, heat oil on medium heat. Add the onions and bell peppers and cook until the onions and bell peppers soften, stirring frequently to keep from browning.

Add the potatoes and mix in with the onions and bell peppers. Cook covered on medium heat for about 15 minutes until the potatoes are softened. Test with a fork.

Drizzle the mojo de ajo over the potatoes and stir well to coat all of the vegetables. Taste for salt and adjust as needed. Add more mojo de ajo as needed. Serve hot.

This recipe is adapted just slightly from 101CookBook’s Corn Soup Recipe. I liked Heidi’s recipe because it was one of the relatively easier corn chowder soup recipes out there and because she called for an extra kick with harissa, which I fully believe should be put on everything.

I took the flavor up a few more notches by adding cumin powder, coriander powder and red chili powder and rounded it out by adding a diced sweet very orange carrot. After cooking the diced onions, potatoes, carrots and garlic until the potatoes and carrots were tender, the potato mixture and corn are added to the broth and simmered.

Because we all deserve to have our cake and eat it too, you reserve almost half of the corn mixture and puree the rest before combining again.

Top the whole thing off with a healthy portion of harissa and chopped scallions. Stir the entire glorious pot together and enjoy. If you prefer to add the harissa in to individual soup portions you can choose to do that instead.

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